Superfoods Rockstars Challenge

Hello friends!! Ok, I have a great challenge for you this month and on-going! Can you be a Superfoods Rockstar??

All you have to do….eat Superfoods!

superfoods rockstar challenge

I have listed below 15 Superfoods-there are many more but this is a good and not so scary place to start!

Kale

Spinach

Nuts

Berries

Lemons/Limes

Broccoli

Apples

Beets

Avocados

Bell peppers

Cherries

Eggs

Flax

Kiwi

Quinoa

Your mission is to EAT them often, everyday…several times per day at each meal and snack!

Below is a recipe for Sausage & Peppers with Kale:

Please note: it is delicious and packed full of nutrition!!!

kale and peppers

kale peppers and sausage pasta

kale and pasta plate

What you will need:

Brown rice and Quinoa pasta-2 cups cooked (or some other healthy pasta-not white)

2 hot or sweet sausage links or chicken or no meat if you prefer (about 6 total oz)

Green, yellow, orange or red bell peppers-pick at least 3 colors and you will need 1/4 of each pepper cut into thin strips

1/4 small onion or 1/4 c chopped

Aprox. 1 large handful of kale leaves or more if you want

1 tbsp. pesto

dash of hot pepper flakes and ground pepper

sprinkling of parmesan cheese

1 tbsp. olive, safflower, canola, coconut oil-pick one

How to prepare:

In one larger skillet start your pan with the oil on med heat-add onions and peppers

Start to boil your water for pasta in another pot-add pasta when the water is ready

Start to cook your sausage or chicken in 3rd smaller skillet-cook thoroughly

While the meat and pasta cooks your veggies will be ready

Add 2 spoonfuls of the pasta water to the veggie pan and 1 tbsp. of the pesto

Add the kale (tear the leaves into smaller pcs)

Let sit and stir for 3 min.

Drain the cooked pasta and meat

Add the pasta and meat to the veggie skillet

Top with grated parmesan cheese, dash of pepper and red pepper flakes if you wish.

Mix gently and with love

Serves 3

ENJOY AND CHECK IN WITH ME ON Facebook! Show me your SUPERFOODS!!!

xo-A

Shrimp & Tuna Casserole

shrimp and tuna casserole

A twist on tuna casserole-I added shrimp….and bacon….

1 5 oz can of tuna-I used white albacore

1 cup cooked shrimp:

cook for 5 min using a touch of butter, garlic and oregano in a small skillet

1/2 cup plain Greek yogurt

1/4 cup sour cream

1/4 cup shredded mozzarella cheese-buy a brick of cheese and shred it yourself (this is a must-already shredded and sticks of cheese have yucky fake additives)

1/4 cup chopped onion-I used Spanish

1/4 cup chopped red pepper

1/2 cup crushed tomatoes

2 cups cooked whole grain, quinoa and or brown rice pasta noodles

In a mixing bowl add all above ingredients then add the following seasonings:

Basil, pepper, garlic powder, oregano, red pepper flakes (amounts to your liking)

Pour into casserole dish and bake at 350 for 35 min

Optional and not as healthy disclaimer 🙂 ….If you want to add 2 strips of crumbled cooked bacon, and or chopped hot peppers and or Panko breadcrumbs to top of casserole during last 10 min of cooking please do so.

***I tried to keep this on the healthier end by not adding a lot cheese, milk, yogurt or sour cream so it will be a bit drier than your mama’s typical casserole but still yummy and MOST importantly better for you.

***Also, because my son was eating it to I left a third without bacon and peppers-that was his side (if you can tell from the picture)

shrimp and tuna 1 shrimp and tuna 2 shrimp and tuna 3 shrimp and tuna 4

Enjoy!

xo-A

 

1/4

 

Savory-Mouth-Watering Dutch Oven Chicken Thighs

Chicken thigh dutch oven

Savory Chicken thighs-in the Dutch Oven!

If you have been following my blog or my Facebook page  you would know that I got a Dutch Oven maybe a month ago (thanks mom-early Christmas present!!!) and I have used it at least 15 times since then because I am in LOVE with it! It makes things so easy, easy to throw everything in one pot, easy cooking process and easy clean up!!! I highly suggest you add one to your kitchen ASAP!

Ingredients:

6 boneless/skinless chicken thighs

1/2 cup dry Jasmine rice

2 cups water

2 tbsp. canola/olive oil

2 tsp tomato paste

1 small green pepper

1 med/large tomato

1 small Spanish onion

1 tbsp. minced garlic

Seasonings: red pepper flakes, salt, pepper, garlic powder, cinnamon (some of each to your liking)

Directions:

Pre-heat oven to 325 degrees

1. Lightly coat bottom of pot with canola/olive oil on stove on med heat
2. Chop tomato, green pepper and onion-place in pot
3. Add chicken thighs to pot…
4. Season with salt, pepper, garlic powder, red pepper flakes and cinnamon
5. Add 2 tsp. tomato paste and 1 tsp. minced garlic to bottom of pot and let simmer for a few min
6. Add 1/2 c dry rice and 2 cups of water.

Place in oven for 1.5 to 2 hours.

Enjoy!!!

xo-A

 

Chicken, peppers and angel hair tossed with pnb & soy sauce

What you will need:

Seasonings: (1/2 tsp of each)

ginger

garlic powder

cinnamon

dry mustard

blk pepper

Sauce:

2 tsp Light olive oil or reg olive oil

1 tsp natural peanut butter

1/4 c lite sodium soy sauce

2 tsp sriracha or hot sauce

whisk together and add into pan right before you drop the pasta in to toss

Peppers and onions:

1/2 cup sliced red onion, 2 cups chopped sweet peppers-yellow, red, orange

Chicken:

cube 1 and 1/2 lbs chicken breast and boil in water for 8 min. Drain and then add back to pan with 1/4 c water remaining. Add to the skillet 1 tsp unsalted butter, 2 tsp minced garlic, the peppers and onions. Season with the above seasonings evenly and cook for 10 min on med while the pasta cooks.

Angel hair or other pasta:

Whole grain, 4 servings-cook according to package

Toss all together and serve! Serves 3 adult portions and one hungry 4 year old!

angel hair with peanut butter soy sauce

Enjoy! A

Stuffed peppers with rice and spicy tomato sauce

stuffed peppersstuffed peppers 3stuffed peppers 2

Stuffed peppers with jasmine rice and spicy tomato sauce!

Meat mixture:

3/4 lb ground turkey

2 chopped shallots

1/4 c chopped celery

1/4 c chopped carrot

1/4 c chopped red onion

2 tsp Dijon mustard

1 egg-beaten

1/2 c whole grain breadcrumbs

Season with: oregano, red pepper flakes, cumin,  parsley, garlic powder, pepper, pinch of salt

 

Peppers:

Wash and cut off the tops. Empty the middle of the peppers out and fill with the meat mixture. Bake for 45 min on 350 degrees. Add a sprinkle of cheese for the last 5 min.

Rice and sauce:

Cook the rice according to the directions. Take 4 to 5 chopped stem tomatoes and boil them with a tsp of olive oil in a skillet until cooked out and a sauce is formed. Add a pinch of salt, pepper and garlic to the sauce. Last add 4 to 6 tsp of hot sauce or sriracha to the tomato sauce.

Place your pepper on top of your rice and pour the sauce over the whole thing. This recipe makes 4 delicious and clean stuffed peppers!

Enjoy!! xoxoxo-A

Healthy Enchilada Lasagna

enchalata lasagna 3Enchalata lasagna 2Enchalata lasagna 1Enchilada lasagna!

So clean and healthy and the whole family will love this one!

What you will need:

12 small white corn tortillas

1/2 or 3/4 lb diced chicken breast or ground turkey (or omit meat for a vegetarian dish or add black beans)

Yellow, orange, red or green pepper-pick at least 2 of those 4

1/2 c chopped onion-which ever kind you like

1 c chopped tomatoes

1/2 c corn-frozen or fresh off the cob

2 cups salsa- I used a pineapple mango flavored for extra flavor

1 c shredded mozzarella cheese

1/2 c lime juice

1/4 tbsp unsalted butter

1/4 c hot sauce

Fresh cilantro, pepper, Badia seasoning, red pepper flakes

8 oz Creamy citrus avocado dressing that I got from Whole Foods-which was the inspiration for this entire meal

DIRECTIONS:

1.Layer 5 tortillas on the bottom of the 9 by 13 baking dish then add 1/2 of the meat and veggie mixture that you cooked in a skillet already (add the hot sauce, lime juice, butter and seasonings as  it cooked down in the skillet)

2.Next, add the tomatoes and half of the salsa, half the cheese and then half of the avocado dressing.

3.Layer 4 more tortillas and add the rest of the meat and veggie mix, then repeat step 2.

4.Layer 3 more tortillas and sprinkle remaining cheese on top

Bake uncovered at 400 degrees for 20 to 25 min.

Enjoy!! A

Tacos

taco 3taco 2

taco 1

Tacos!!! Who doesn’t love a taco! I filled these babies with chicken sausage, peppers, pineapple, onions and tomatoes then topped them with avocados, cheese and salsa.

I know a lot of my recipes are not “Super duper clean” but I try to make them as healthy as I can but still making sure they have flavor and can keep everyone happy!  In my head I have a scale that goes something like this:

Super-duper clean

Pretty clean

Clean

Not too shabby

Bad

I would give these somewhere between not too shabby and clean!! (Because of the shells and chicken sausage) I stay happy and satisfied by staying mostly in the pretty clean to clean scale and every once in a while I go super-duper clean and of course every once in a while I go bad-I am human!!! I hope you can relate to that scale!!

Directions:

Brown protein in skillet-I chose to use 2 links of chicken sausage or a super clean choice would be ground turkey or chicken breast. I then added chopped pineapple, tomatoes, onion and red peppers. Next I took pepper and Badia seasoning (I use this a lot) and just a touch of the seasoning and sauce that came with the shells in the box. The key here is to NOT use the packaged sauce and seasonings that they provide. Frozen and boxed meals come with sauces and powdered seasonings-that is where most of the sodium and bad stuff is hiding!! Another tip that I try to keep in mind is when making a “filling” for something try to make the bulk of it veggies like I did here, a little meat and mostly veggies goes a long way.

Offer healthy toppings, going light on the cheese and heavier on the healthier picks like avocados and salsa.

Remember portion control too! I had 2 tacos at 5:30 and was full all night-did not need to snack! Happy, healthy, satisfied and full!

I hope you enjoy this recipe idea!

xoxoxo-A

HEALTHY ITALIAN TUNA BAKE

italian tuna bake

Directions & Ingredients:

6 oz Greek yogurt

8 oz lite sour cream

2 tsp tomato paste

1/4 c parmesan cheese

1/4 c white or spanish onion chopped

1/2 c chopped mushrooms

1/2 c chopped yellow, green or red peppers (or a combo)

2 cans white albacore tuna

2 cups dry mini penne or rotini whole grain pasta

1 c shredded mozzarella

1/4 to 1/2 c Italian breadcrumbs (whole wheat)-depending on your taste (go easy)

First, boil pasta just under what the directions tell you to because you are going to bake it for additional time.

At the same time in a pan on the stove on med heat mix the yogurt, sour cream and tomato paste with the following seasonings: garlic powder, basil, oregano, pepper, red pepperflakes and paprika. Mix well and let sit for 5 min until warmed all the way through.

Pour the cheesy sauce mixture into the baking dish-I used a 9×13. Strain the pasta and also pour into baking dish.

In the same pan add the veggies along with some olive oil and balsamic vinegar and let cook down for 5 to 7 min.

Lastly, combine all ingredients into the baking dish-finishing off with the shredded mozzarella, parmesan and breadcrumbs. (I also added fresh parsley and more black pepper at this point)

Bake at 350 for 30 to 35 min.

Enjoy!!!
A

Wasabi, soy and lime tuna pasta salad

 

So simple to make, so good for you and so yummy!

2 cups of your choice of noodle-I used tri colored radiatore-cook , run cold water over and set aside in bowl

2 pouches Starkist white albacore tuna in water-add to cooled pasta

1 avocado-chopped-smother in lime juice after you cut it so it can keep its green color-add to dressing then pour into pasta mix

1/4 c chopped red onion-add to pasta mix

Dressing:

2 tsp honey

4 tsp olive oil

1/2 c lime juice

2 tsp hot sauce

2 tsp wasabi mustard

2 tsp soy sauce

whisk together then add chopped avocado to dressing then add to pasta mix

salt and pepper to taste

finish off with lime zest

yields about ( 4) 1 cup servings

Enjoy!

xoxoxo-A

Black Bean Spaghetti

BLACK BEAN SPAGHETTI!

Found this little gem at my local “health food store”-Today’s Markey in Oakmont, PA

20 g’s of protein per serving!!! Low carbs too!!! This spaghetti was sent from HEAVEN! Love it!

I made mine with about 5 oz of salsa marinated chicken, mangos, red onions, red and orange pepper.

This is so easy!

Marinade your chicken in salsa for at least 30 min or longer if you have time. Cube it, cook it in oven or skillet then set aside. Cook your pasta while you cook up your cut up mango and veggies….. sautee’ for 10 min on low heat. Last, add in cooked chicken and cooked spaghetti to the mango and veggies and let them play around in there for another 5 min together adding whatever seasonings you want. Give them all a good stir and toss with some EVOO-Extra Virgin Olive Oil!

This is a very light but very filling dish!

I like to try new things all of the time-that is how I keep my healthy eating habits in check. I will not allow myself to get bored! If you put effort into your planning and cooking you will be completely satisfied eating healthy!

Oh ya-I had a small glass of white wine that I soaked some of the mangos in along with some apples and peaches-delicious!!! Also added some guacamole and a few chips!

Enjoy!!!
xoxoxo-A